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Creamy Irish Potato Soup

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Rich and creamy, this delicious potato soup recipe has a subtle flavor of celery and green onions. Made in minutes, Creamy Irish Potato Soup will warm the body and the soul, as well as feed a hungry appetite. It's one of the only easy soup recipes that you'll want to savor slowly. Crumble in some crackers and enjoy every spoonful. You wont want to miss a single bite.


Find more easy Campbell's Kitchen recipes like this on our Campbell's profile page.


Serves5 (1 1/4 cups each)

Preparation Time15 min

Cooking Time25 min


  • 2 tablespoons butter
  • 4 medium green onions, sliced (about 1/2 cup)
  • 1 stalk celery, sliced (about 1/2 cup)
  • 1 3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  • 1/8 teaspoon ground black pepper
  • 3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
  • 1 1/2 cup milk


  1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

  2. Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

  3. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth.

  4. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

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There are some really interesting comments to this. I like having some chunks of potato in the soup, so I think I'd try to alter the process to allow some chopped potato pieces to be left intact. When you make this, do you peel the potatoes first or just leave the skins on? My preference is for leaving the skins on whenever possible. The suggestions of using Cream of Celery or vegetable broth also sound like they would be worth trying.

Does anyone know if you can freeze the left overs?

Yes, of course you can freeze leftovers. The main thing you need to worry about is make sure that the item has cooled and is not hot or warm when you put it in the freezer. However, I wouldnt keep soups in the freezer for very long, depending on how they are packaged, but best to be eaten within a month ( for me). You can freeze ANY leftover. If you chose to reheat in the microwave, most people screwup food using ther microwave b/c they heat it for too long. I've found that heating in the microwave should be done in 1- 2 minute increments depending on if the item is thawed or frozen. If iot is frozen, it can be more then a minute, if it is thawed, do it in 1 minute increments until its warm to your taste. The longer you cook in microwave, the more it dries out. Shrimp/fish should be reheated in the oven for best taste.

It was excellent.But I used veg. both instead of Chicken.I used half&half instead of milk.(creamer)also I make cream of mushroomsoup that way. D.Lucas

You would also be surprised by using Cream of Celkery soup. I know it sounds weird and I always thought it was too, but the taste is great. My ex wife used to cook our chicken and then lay into a baking dish and make a Cream of Celery gravy to poor over the chicken and let bake in the oven for another 20-30 minutes, Wow, what a dish.

Speedy, that sounds like a good dinner! And easy with little mess to clean up! That's my kind of cooking! I usually use half and half when I want an extra rich soup to show off at a potluck, lol, but I'm fine with using whole milk.

sorry for typos- Cream of Celery


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